Kitchen appliances and utensils: deep pan of at least 5 liters, bowls for pouring jellied, knife, cutting board.
Ingredients
| Hen | 1 PC. |
| Bow | 1 PC. |
| Carrot | 1-2 pcs. |
| Celery stalk | 1 PC. |
| Bay leaf | 4 things. |
| Peppercorns (allspice, ground) | 15 peas |
| Salt | 1 tbsp. l |
| Gelatin | 1-2 sachets |
| Water | 3 l |
| Quail eggs | 5 pieces. |
| Pickles | 3 pcs. |
| Parsley | 1 bunch |
Step cooking
- For aspic we need chicken. It is better to buy homemade from farmers in the market. Although these are now sold in some supermarkets. It is better to take a large carcass, in which there will be a large amount of meat. We wash the chicken, cut the brisket in half so that it boils faster and better. You can cut in portions. We send it to a large pot, pour clean, cold water to completely cover the meat, put on fire. After boiling, pour the broth along with the foam. We wash the chicken, so we will get rid of all the harmful substances that could come out of it. Pour meat with clean water, set on fire.
- We clean and rinse the celery root. If it is very large, does not fit into the pan, cut into several parts. We take one large or two small carrots, peel, send to the pan.
- We clean one large or two medium onions and send to the chicken. There we lay out 4 bay leaves, 15 allspice peas with black pepper, a tablespoon of salt without a hill. If there is, you can additionally add parsley root to create a fragrant broth. We cover the pan with a lid, let it boil.
- After boiling, make a small fire, cook for 2-2.5 hours, so that the chicken is completely cooked, and the broth is saturated. Then we get the chicken and vegetables, filter the broth and remove the upper film of fat from it. From vegetables, we need only carrots.
- Now let's do gelatin. You can use the one you like best. Follow the instructions on the package, consider the volume of the resulting broth to add the right amount. We will use sheet gelatin. Soak it in water for 4 minutes and mix well, let it swell, squeeze it with your hands. Then we drop the swollen gelatin in a hot broth, mix thoroughly until it is completely dissolved.
- Separate the chicken flesh from the bone, cut into small pieces. Boil 5 quail eggs, let them cool, peel, cut in half.
- Three pickled cucumbers cut into rings or half rings, depending on size. Boiled carrots from the broth are also cut into rings or half rings. We wash a bunch of parsley, divide into small inflorescences.
- In small bowls or baking dishes that have embossed edges, spread half the quail egg in the middle with a slit down. In a circle we spread parsley inflorescences, on the sides of the bowls we spread the rings of cucumbers and carrots, alternating them among themselves. In the middle we fill with meat and fill with broth. We repeat this procedure with all prepared products. Leave the filler to cool, then send it to the refrigerator until it solidifies. After complete hardening, cover the bowl with a flat plate, turn it over so that the filler is in the middle of the plate. On the sides we spread greens, cherry tomatoes for decoration.
Video recipe
An experienced chef-blogger has prepared for you a very detailed video with step-by-step cooking of aspic.You will see what products she used, how the finished broth turned out, how to beautifully decorate the filler in the bowls.
Dear readers, did you use this recipe for chicken aspic? Did you like the finished dish? Write your opinion, comments, additions to the recipe, if they appeared.
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